Easy Bisquick Cinnamon Rolls

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Happy April – I’m back! I am overdue for a post – and I have been thinking about what my first April recipe should be. I am always working on healthy and seasonal recipes and am working towards cooking and baking with only what is in season. That is my plan for this spring – no excuse when I live in Northern California and there is an abundance of local fresh fruits and veggies.  In my role as a non profit event manager (I haven’t yet figured out how to pay the bills blogging – ideas, anyone?) the last six weeks or so I have been planning for my first two events of the season (back to back weekends) so this is the first weekend that I have time to write. We are spending the weekend at our family cabin on the west shore of Lake Tahoe and  I brought along a couple of books I have been wanting to read – Anna Quindlen’s “Still Life with Bread Crumbs” is on the top of the stack.  This recipe is nether locally sourced or healthy – but for a holiday weekend brunch it is perfect! Sometimes you just need some comfort food and a good book to recharge your batteries…. and yes we are going on a long bike ride later this afternoon to burn up all of the carbs!

Ingredients:

4 cups Bisquick dry mix

1 1/3 cups buttermilk

4 tablespoons granulated sugar

1 cup brown sugar

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup chopped pecans

3 tablespoons melted butter, divided

3/4 cup butter melted and cooled

Glaze:

2 cups powdered sugar

4-5 tablespoons milk

1 1/2 teaspoon vanilla

Instructions:

In a large bowl, combine Bisquick, buttermilk and 4 tablespoons sugar, using a fork and just combining until a dough is formed. In a separate medium bowl, combine brown sugar, remaining granulated sugar, cinnamon and nuts. Add 2 tablespoons melted butter, stir to mix thoroughly and set aside.

Generously flour rolling surface, then turn dough onto surface and using floured hands. Pat into rectangular shape. Use a floured rolling pin to roll out dough to approx 3/4 inch thickness. Pour remaining melted butter onto dough, using a pastry brush to spread evenly. Sprinkle sugar mixture evenly over dough. Start rolling dough from long end, away from you , jellyroll style until completely rolled. Slice roll into approximately 1 inch slices, using a wire pastry cutter or a large sharp floured knife. Arrange rolls side by side in a  9 X 13 glass or shiny metal plan, sprayed with a flour nonstick cooking spray or generously buttered. Bake at 375 degrees for 25-30 minutes, or until tops of rolls are just lightly browned. Make glaze and thin with additional milk to desired consistency. Remove rolls from pan individually, drizzling each with glaze before serving.

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Here are the rolls ready to go into the oven. Don’t worry they don’t have to be perfect – they will taste amazing!

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